Broccoli cauliflower soup is creamy, cheesy, and yes—filled with broccoli and cauliflower. This rich soup is the perfect thing to make in the cool weather season. It’s absolutely delicious!
Broccoli Cauliflower Soup
I wish I could say I dreamed up this broccoli cauliflower soup, but I can’t lie to you all! My friend Diana is an amazing cook and was kind enough to share this recipe with me, and with all of you. You all will be thanking Diana too once you try it!
I love everything about this broccoli cauliflower soup. It is so rich and creamy and so, so, so delicious! It is the perfect soup for a cold evening. It really is one of those meals that warm you up from head to toe.
How to Thicken The Broccoli Cauliflower Soup
This soup turns out with a pretty normal consistency. However, I like my soup to be on the thicker side, so I add 4 cups of steamed cauliflower and puree it with a little salt and butter. I just add this puree to the soup and it’s a fantastic, guilt-free way to thicken it up nicely sans extra calories. Feel free to add other extra veggies (extra broccoli is fantastic, too).
And if you want to change the seasoning or flavor, try adding a totally different veggie. Corn and/or potatoes would also be a great addition to the broccoli cauliflower soup.
Go crazy, make this soup to your family’s liking. Keep tasting the soup as you go along. I usually add a little more cheese, too, because really, you can’t go wrong with adding more cheese!
What to Pair the Soup With
This soup can serve as a great appetizer or a light meal on its own. However, it can also be a hearty meal when paired with something. A couple of my favorite things to make with the broccoli cauliflower soup are:
- Homemade Crescent Rolls
- Berry Salad
- Brazilian Cheese Bread
- Cobb Salad Sandwiches
- Homemade Rolls
- Grilled Caesar Salad
Other Soup Recipes to Try:
- Broccoli Cheese Soup
- Crock Pot Vegetable Beef Soup
- Chicken Tortilla Soup
- Weight Loss Magic Soup
- Ham and Bean Soup
- Easy Cheesy Loaded Potato Soup
- Chicken Noodle Soup
- Mulligatawny Soup
How to Make Broccoli Cauliflower Soup
- 3 quarts. water (you can also use chicken broth)
- 2 Tbsp. chicken bouillon (or 6 bouillon cubes)
- 2 c. broccoli fresh or frozen
- 2 c. cauliflower fresh of frozen
- 1 c. carrots diced (optional)
- 2/3 tsp. garlic powder
- 1/2 tsp. white pepper
- 1 tsp. salt
- 2 Tbsp. butter
- 2 c. heavy cream
- 1/2 lb. Velveeta cheese cubed
- 1/2 lb. Swiss cheese shredded (you will need to get a block of Swiss and shred it)
- 1/2 c. butter (1 cube)
- 1/2 c. flour
- shredded cheddar cheese for garnish
- In a stockpot or dutch oven, combine water (or chicken broth) and bouillon and bring to a boil. Add broccoli, cauliflower and carrots.
- When vegetables become crisp-tender, add garlic powder, white pepper, salt, 2 Tbsp. butter, heavy cream, Velveeta, and Swiss cheese. Heat until just hot (not boiling or simmering), stirring often.
- In a small pan, melt butter. Add flour slowly and stir constantly forming a roux (this should be thicker than gravy, but not as thick as paste).
- Slowly add to soup to thicken, making sure there are no clumps from the roux.
- **Note: this isn't a way thick soup, like a chowder. It is on the thinner side. If you want it thicker you can add pureed, steamed cauliflower or more shredded (or Velveeta) cheese.